Bouneschlupp recipe

Luxembourg green bean soup, seasoned with dried summer savory and finished with cream, served with smoked Mettwurst.

1 hour and 10 minuteseasy11 ingredients

Ingredients

• 600 g green beans
• 500 g potatoes
• 1 tsp dried summer savory
• 150 g smoked bacon
• 2 mettwurst sausage
• 1 onion
• 1 leek
• 100 ml heavy cream
• 1500 ml water
• 1 tsp salt
• 1 tsp black pepper

How to make Bouneschlupp

1. Top and tail 600 g of green beans and cut them into 3 cm pieces; peel and dice 500 g of potatoes.
2. Dice 150 g of smoked bacon and render it in a large pot over medium heat for 5 minutes, then add 1 chopped onion and 1 sliced leek and sweat them for 5 minutes without colouring.
3. Add the potatoes, the green beans, 1.5 litres of water and 1 teaspoon of dried summer savory; this herb is what makes the soup Luxembourgish, do not skip it.
4. Bring to a boil, then simmer uncovered for 30 to 40 minutes until the beans are soft, not crisp: the soup is meant to be melting, not al dente.
5. Lay 2 smoked mettwurst sausages on top for the last 15 minutes so they warm through and release their smoke into the broth, then lift them out and slice them.
6. Crush part of the potatoes against the side of the pot with a spoon to thicken the soup naturally.
7. Stir in 100 ml of heavy cream off the heat, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
8. Serve the soup hot with the sliced sausage on top, and boiled potatoes on the side if you want it as a full meal.

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